Sweet and Tangy Barbecue Chicken


Elena Brent Rosemond-Hoerr


Dillon Deaton

Yield: 6-8 servings.

8 boneless, skinless chicken breasts and/or thighs, or 12 chicken wings
1 tablespoon red pepper flakes
1 cup apple cider vinegar
Peanut oil (if frying)

For the sauce:

½ cup apple cider vinegar
¼ cup brown sugar
½ cup tomato paste
¼ cup Worcestershire sauce
½ small onion, minced
Juice of 1 lemon
1 teaspoon dry mustard
2 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon Chipotle pepper

Marinate the chicken in apple cider vinegar and red pepper flakes in the refrigerator for at least 1 hour prior to cooking.

Combine all ingredients for sauce in a medium saucepan over medium/low heat. Simmer for 1 hour, stirring frequently.

To grill chicken breasts/thighs: Heat outdoor grill to 350°. Transfer the marinated chicken to the hot grill and allow to cook for 5-6 minutes per side, checking to make sure the internal temperature is 165°. Remove from grill and brush liberally with barbecue sauce and serve.

To fry chicken wings: Heat 1 inch of peanut oil in a large heavy bottom skillet to 375°. Pat chicken dry and fry for 2-3 minutes per side. Remove chicken from the fryer and immediately dip in sauce, thoroughly coating on each side. Allow to cool slightly on a rack. Dunk a second time in sauce and serve.